Ginger pudding with butterscotch sauce and clotted cream

7. Ginger-sponge

Makes 8

Ingredients for the sponge

150g caster sugar
150g unsalted butter at room temperature
3 eggs
225g plain flour
15g baking powder
5g ground ginger
1/2 teaspoon mixed spice
160g candied stem ginger
100g golden syrup or syrup from stem ginger jar

8 dariole moulds
Rodda’s clotted cream

Ingredients for butterscotch sauce

50g butter
3 knobs stem ginger, finely chopped
100g dark muscovado sugar
100g light muscovado sugar
120g golden syrup
3tbsp syrup from a jar of stem ginger
150ml (¼pt) double cream

Method for pudding


- Pre-heat your oven to 180 degrees.

- Cream together the sugar and butter and add the eggs.

- Sift the plain flour, baking powder, ground ginger and mixed spice together in a bowl.

- Add to the sugar, butter and eggs, and combine.

- Finely chop the stem ginger.

- Butter and sugar the pudding moulds and evenly add the chopped stem ginger and syrup to each mould.

- Pipe the sponge mixture into each mould until about half full. Tightly cover each pudding mould with tin foil.

- Bake in a bain-marie covered with more tin foil a gently steam for up to 1 hour. You may need to top the water up throughout cooking.

Method for butterscotch sauce

- Add all the ingredients except the cream to a saucepan and heat until all of the sugar has dissolved, stirring occasionally.

- Add the cream and keep warm.

-Serve with a dollop of clotted cream and generously drizzle the butterscotch sauce over the pudding.

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